Save to Pinterest My neighbor Sofia stopped by one winter evening with a pot of something that smelled like butter, earth, and just enough heat to make you curious. She called it her grandmother's braised cabbage, and I ate two bowls standing in her kitchen. The potatoes had gone soft and sweet, the cabbage had surrendered all its bitterness, and the chili left a gentle warmth that made everything feel right. I asked for the recipe immediately, and she laughed and said there wasn't one—just cabbage, potatoes, and whatever made sense that day.
I made this the first time for a quiet dinner alone, and it filled the apartment with a smell so inviting I opened the windows just so the neighbors might wonder what I was up to. The cabbage collapsed into the broth, the potatoes thickened everything into a stew that wasn't quite a stew, and the chili gave it just enough edge to keep it interesting. I ate it with bread and butter, standing at the stove, tasting and adjusting until it felt right. It's become my go-to when I want something warm and easy that doesn't demand much but gives back everything.
Ingredients
- Green cabbage: The star here, and it needs to be sliced thin so it can soften and meld into the dish without holding onto any bitterness.
- Yukon Gold or waxy potatoes: These hold their shape better than russets and turn creamy without falling apart completely.
- Yellow onion: Adds sweetness and a savory base that ties the cabbage and potatoes together.
- Garlic: Just enough to give the dish warmth without overpowering the gentle flavors.
- Fresh red chilies: I like the clean heat of fresh chili, but flakes work too if that's what you have on hand.
- Smoked paprika: Optional, but it adds a subtle depth that makes the whole dish feel a little more complex.
- Bay leaf: One leaf is enough to add a quiet herbal note that you won't quite identify but will miss if it's gone.
- Unsalted butter and olive oil: The combination gives you richness from the butter and a fruity backbone from the oil.
- Vegetable broth: This is what turns everything tender and helps the flavors spread and settle.
- Parsley and lemon: A handful of parsley and a squeeze of lemon at the end brighten everything up and cut through the richness.
Instructions
- Start with the fat:
- Heat the butter and olive oil together in a large pot over medium heat until the butter melts and starts to smell nutty. This combination gives you the best of both worlds, richness and flavor.
- Soften the onion:
- Add the chopped onion and cook it gently for 3 to 4 minutes, stirring occasionally, until it turns soft and translucent. You want it sweet, not browned.
- Wake up the garlic and chili:
- Stir in the garlic and sliced chili and cook for just a minute until the smell fills your kitchen. Don't let the garlic brown or it will turn bitter.
- Brown the potatoes lightly:
- Toss in the potato chunks and stir them around for about 3 minutes. They won't cook through, but they'll start to pick up flavor from the fat and aromatics.
- Add the cabbage and seasonings:
- Pile in the sliced cabbage, smoked paprika, bay leaf, salt, and pepper. It will look like too much cabbage, but it will shrink dramatically as it cooks.
- Pour in the broth and simmer:
- Add the vegetable broth, stir everything together, and bring it to a gentle simmer. Then reduce the heat to low, cover the pot, and let it cook for 25 to 30 minutes, stirring now and then.
- Check for tenderness:
- The potatoes should be soft enough to break with a spoon, and the cabbage should be silky and sweet. Most of the liquid will have been absorbed or evaporated.
- Taste and adjust:
- Remove the bay leaf, taste the dish, and add more salt, pepper, or chili if it needs it. This is your chance to make it exactly how you want it.
- Serve warm:
- Spoon it into bowls, scatter parsley over the top, and serve with lemon wedges on the side. The lemon is optional, but it really lifts everything.
Save to Pinterest I brought this to a potluck once, unsure if anyone would go for something so plain and homey. It was gone before the pasta salads and casseroles, and three people asked me for the recipe. One woman said it reminded her of something her mother used to make, though she couldn't remember the name. That's the beauty of this dish, it feels familiar even if you've never had it before.
How to Adjust the Heat
The chili is meant to warm, not burn, so start with one small chili and taste before adding more. If you're using chili flakes, a teaspoon is a good starting point, and you can always stir in extra at the end. I like to leave a few slices of fresh chili uncooked on top when serving, so people can add more heat if they want it. If you accidentally go too far, a spoonful of sour cream or a squeeze of lemon can calm things down.
Serving Suggestions
This works as a main dish with crusty bread and butter, or as a hearty side next to grilled sausages or roasted chicken. I've eaten it straight from the pot, spooned over rice, and even tucked into a wrap with a bit of cheese. It's the kind of dish that doesn't need much else, but it plays well with almost anything you put next to it. On cold nights, I sometimes top it with a fried egg and call it dinner.
Storage and Reheating
Leftovers keep well in the fridge for up to four days, and the flavors deepen as everything sits together. Reheat gently on the stovetop with a splash of broth or water to loosen it up, stirring occasionally so nothing sticks. You can also microwave it in short bursts, stirring between each one. The cabbage might darken a bit, but the taste stays just as good, if not better.
- Store in an airtight container to keep it fresh and prevent it from picking up other fridge smells.
- Reheat only what you plan to eat, as repeated reheating can make the potatoes mushy.
- Freeze portions in individual containers for up to two months if you want to keep some on hand.
Save to Pinterest This is the kind of recipe that feels like a small gift every time you make it. It asks for almost nothing and gives back warmth, comfort, and the kind of flavor that makes you slow down and pay attention.
Common Recipe Questions
- → Can I make this dish ahead of time?
Yes, this dish actually improves when made a day ahead as the flavors deepen. Store in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop with a splash of water if needed.
- → What type of potatoes work best?
Waxy potatoes like Yukon Gold are ideal because they hold their shape during the long cooking time. Avoid starchy varieties like russets, which can break down and become mushy.
- → How do I adjust the heat level?
Start with one fresh chili or half a teaspoon of chili flakes, then taste and add more if desired. You can also add cayenne pepper for extra heat, or omit chili entirely for a milder version.
- → Is this dish suitable for vegans?
Yes, simply replace the butter with plant-based margarine or additional olive oil. The rest of the ingredients are naturally vegan-friendly, making this an excellent option for plant-based diets.
- → What can I serve alongside this dish?
Crusty bread is perfect for soaking up the flavorful liquid. For non-vegetarians, grilled sausages pair beautifully. It also works well with a simple green salad or alongside other roasted vegetables.
- → Can I use dried chili instead of fresh?
Yes, dried chili flakes work well. Use about one teaspoon as a starting point, though the flavor will be slightly different. You can also rehydrate dried chilies in warm water before adding them.